Reviewed: Oct. 17, 2009

My aunt made these once while I was visiting, and I had to make them for my family. They were awesome! Even my picky son ate it up.

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Mary

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Reviewed: Sep. 30, 2009

I made this for the first time tonight. Thought I would try it because of all the great reviews and they were right. I did change one thing though, (well 2 things if you count adding the seasonings that others had recommended) I added yams instead of potatoes and I'm glad I did. Next time I think I'll not only add the chunks of yam but shred some into it also. It adds sweetness and moisture to the filling and yams are more nutritious than potatoes. I recommend if you are using yams that you cut bigger chunks, as yams cook faster than potatoes.

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GEMINIJO72

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 18, 2009

I used to eat pasties every year when we would ski in the UP of Michigan. I thought I would try to make them myself and this recipe was amazing. It came out great! I used less potatoes, more rutabaga and pork...it turned out well. Anyone that wants the real deal Michigan pasty needs to try this recipe!

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Heather

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Reviewed: Sep. 14, 2009

These are great! My whole family went on and on about how great they were and I have three kids from age 2 to 10.

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SCHLABACHS

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Reviewed: Aug. 24, 2009

These are delicious! I would have given them five stars but I did make a few changes. I add worcertshire sauce per other reviewer's suggestions and the taste was great. I think it would have been a tad bland without it. I also used only beef (couldn't find ground pork at our supermarket). I ended up using 80% lean ground beef to make sure it stayed moist since a number of reviewers said it was dry. I also left out the carrots simply because I forgot to buy them. We made a double batch of the filling. We ended up making three batches of the dough and still had filling left over. My husband loved them. He says that they taste just like the pasties he used to eat when visiting his aunt in the UP. Thanks for the great recipe!

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PEREGRINTOOK

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Reviewed: Jul. 16, 2009

These were great and reminded me of my home in Michigan's Upper Peninsula!

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Nanna Tucker

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Reviewed: Mar. 28, 2009

Did not like it at all. Will not be trying this again.

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RIPLEYNRUDY

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Mill Creek, Washington, USA

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Reviewed: Feb. 9, 2009

This recipe is both easy and delicious. I will be using this every time I make pasties. Good pasty recipes are hard to find. Thank you.

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Beth L.

Cooking Level: Expert

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Reviewed: Jan. 26, 2009

Lots of dicing and chopping, seemed to take me forever but well worth it. Next time I think I will add cheese to the mixture.

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Ingrid

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Reviewed: Jan. 18, 2009

These are just like Grandma Stimaki's! I made these for the guys at the fire house and they loved them. I used the calculator to double the recipe and it worked great. The only bad thing about this recipe is that now I have to make them for the guys every other Sunday!

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grunt82abn

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Reviewed: Dec. 13, 2008

So good the wife is worried about her turn to cook. Can't wait to play with the recipe. Just like deer hunting in the yoop.

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Scott160

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2008

We saw Cornish pasties recently on TV and, living in TX, had to make them in order to try. Never cooked or eaten rutabaga, I followed the advice and doubled the amount. Pasties weren’t dry at all and I used lean meat and no butter. Make sure to add the bullion into the mixture. I let the mixture sit in a fridge for a few minutes and veggies released some more juice. I will be making them again with leftover Thanksgiving turkey.

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WHATScooking4DINNER

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Nov. 27, 2008

I used only ground lean beef (no pork), frozen hashbrowns (that we thawed prior to using) and frozen onions and carrots that I had in the freezer (already chopped/grated), added some worcestershire and didn't use any msg and they came out very good and very close to the Lawry's that we get up in Marquette when we go to the U.P. Had to make more of the pastry though as I ran out before all the filler had been used up. The extras that we didn't eat went into the freezer for a quick meal in the future. Thanks!

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Jenelle D

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Clarkston, Michigan, USA

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Reviewed: Sep. 29, 2008

My husband is from Michigan and has been trying to find a real Michigan pasties recipe since we married! Finally, after 6 years, and moving to Germany, I found him the perfect recipe! Just like home!

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German Cook

Cooking Level: Expert

Home Town: Clinton, Iowa, USA

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Reviewed: Sep. 24, 2008

Excellent recipe. My whole family(even kids) enjoyed this. I did add about a tablespoon of cumin, 2 T worstershire, 2 t of garlic powder and it came out not at all dry or tasteless. My husband is from MI and he loved it. Make sure to chill the shortening prior as well and the pastry will be so flaky and delicious.

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Yolanda

Cooking Level: Intermediate

Living In: Clarksville, Tennessee, USA

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Reviewed: Sep. 15, 2008

I'm also from the UP and have made a similiar recipe to this one for almost 30 years now. I use cut up round steak and they are never dry because I always make a mushroom sauce to pour over the pasties. I agree with using less potatoes and more rutabagas.

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Jeanne

Cooking Level: Intermediate

Home Town: Kalama, Washington, USA

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Reviewed: Sep. 12, 2008

This was really tasty! I made mine smaller and used leftover roast beef. I brushed them with milk and didn't have any problems with them drying out.

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sweet_cuppin_cakes

Cooking Level: Professional

Home Town: Orem, Utah, USA

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Reviewed: Jun. 21, 2008

I am not from MI; however, my husband is and he loves pasties so I thought it would be nice to have and old favorite. We both agreed that these where really good. I did make a few changes to include omitting the MSG and adding 1 tbsp of worcestershire instead. I also used 1 lb of beef (97% lean) and 1.25 lb. of pork. I didn't have the beef bouillon so I substituted with 1/4 cup of chicken broth and used 3 cups of potatoes and 3 cups of turnips diced (only because I didn't have rutabaga). The last change was putting only 1 cup of filling in each pastie. I ended up with 12 pasties half of which I froze. They were great not to dry and not greasy. Oh and for a golden color I coated the top of each pastie with egg white wash. Next time I will devide the dough into 12 equal portions, form balls, and roll out until about 1/4 in thick.

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Salsamm7

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Hubert, North Carolina, USA

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Reviewed: May 19, 2008

These were awesome! They had a wonderful flavor and I did not find mine dry;however, I used 85/15 ground chuck and no pork. I also used white pepper instead of black and threw in the worsterchire sauce as someone else advised.The only thing I would recommend is to double the amount of dough for the crust. I ran short for the amount of filling I had. Otherwise I am very happy with how they turned out! Great recipe!

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caseysmom

Cooking Level: Expert

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Reviewed: May 14, 2008

We're from the lower peninsula of Michigan and we always look forward to our trips to the UP where we always have pasties. On our last trip, due to certain circumstances, we did not get any pasties. Therefore, we set out to make our own UP pasties. This recipe was perfect. I doubled up on the rutabaga and added a little Worcestershire sauce. There is a lot of cutting an dicing to do, but it is worth the effort. These really are as good as we have had in the UP - - if not better. Now we will be having pasties on a regular basis.

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